Celeriac Burger with beetroot and horseradish

Ingredients (makes 4 burgers)

1 medium sized celeriac, peeled and grated

1 medium size onion peeled and finely chopped
3 garlic cloves, finely chopped
4 eggs
1 small bunch of parsley, chopped
150 grams of gluten free flour or buckwheat flour (put an extra 50 grams aside in case mixture is too wet)
1 chili
1 lemon
Salt and pepper
Dash of olive/coconut oil

Serve with beetroot and horseradish.

Method

1. Steam the celeriac for 5 minutes.
2. Beat the eggs in a bowl and add the flour, garlic, salt and pepper and parsley.
3. Chop up the chili and onion place into the mixture.
4. Heat a large frying pan over moderate heat and add a dash of oil.
5. Scoop 1 large tablespoon of mixture into the frying pan, then flatten it slightly with a spatula. The mixture should make around 4 burgers. Cook the burgers for 4-5 minutes on each side, or until golden.
6. Place burgers onto a paper towel to soak up any excess oil.
7. Drizzle with lemon juice before serving with beetroot and fresh horseradish sauce.